呼和浩特市休闲与传统乳制品常规营养素检测评价

Determination and Evaluation on Routine Nutrients of Leisure and Conventional Dairy Foods in Hohhot City

对呼和浩特市62份休闲与传统乳制品样品进行了常规营养素检测。数据分布对比和均值差异检验结果显示,25个奶粉系列休闲奶食品蛋白质、脂肪和灰分均值分别为5.8、10.8和1.8g/100g,比全脂奶粉相应低4.7、2.6和2.8倍;而总碳水化合物为69.4g/100g,比奶粉高2倍。说明掺入了过多的糊精、淀粉、面粉或植脂末,有些产品称为"奶酪或干酪"属命名不当。牧民制作的15个奶酪蛋白、脂肪和灰分均值为52.2、18.0和4.4g/100g;8份奶皮蛋白、脂肪和水分均值分别为13.3、41.8和25.5g/100g;工厂制作8个奶酪和6个奶皮样品都做了显著的降低成本措施,有的应标明"再制"或"新配方或工艺"以示区别。新兴和传统乳制品都应该得到共同发展,并以自己的品质特征呈献给消费者,应完善规范和加强监管使之健康有序发展。

Routine nutrients of 62 dairy samples were determined in Hohhot city and distribution of data and differences of means showed that protein, fat, ash and total carbohydrate of 25 milk powder made leisure dairy foods averaging 5. 8, 10. 8, 1.8 and 69. 4g/ 100g, respectively, and were 4. 7, 2. 6 and 2. 8 times lower and 2 times higher than those of whole milk powder, which showed the prod- ucts had been stuffed or mixed with too much bulking materials as dextrin, starch, flour or non dairy cream powder, moreover, it was not correct that some of these products named after ＂cheese＂ . Totally 15 nomadic cheese averaging with 52. 2g/100g for protein, 18. 0g/100g for fat and 4.4g/100g for ash, while average of protein fat, and water of 8 traditional ＂Milk-Skin＂ （ half dried firm skimming of boiled light sour milk） samples were 13. 3, 41.8, and 25.5g/100g respectively. Apparently the factory made ＂ conventional cheese＂ and ＂Milk-skin＂ applied cost cutting ingredients or measures, and some should announce ＂processed cheese＂ or ＂new tech. or formula＂ cheese instead of ＂conventional＂ . Newly and traditional dairy products both had own change to prosper, and should be presented to consumers by own quality characteristics. However, technical standards should be completed and production and marketing surveillance should be strengthened.